Posting has been a bit slow around here due to some weekends trips and a short holiday, but I hope I will get back to at least a weekly post soon. Meanwhile, summer has turned into autumn so how about a nice mushroom dish. You can't go wrong with fresh, fried mushrooms and cream.
Adapted from Mushrooms by John Wright
400 g mushrooms
1 Tbsp sunflower oil
2 onions, peeled and thinly sliced
a large knob of butter
salt and freshly ground black pepper
2 garlic cloves, peeled and finely chopped
200 ml cream
a squeeze of lemon juice
1 package Spätzle
Gently clean the mushrooms with a pastry brush and cut into thick slices. Cook the Spätzle according to manufacturer's instructions. In a large skillet, fry the onions in the oil for about 10 minutes. Add the mushrooms and fry until they turn brown and soft, stirring often. Add the garlic and fry until fragrant. Turn the heat to low, add the cream, salt and pepper to taste. Let simmer until slightly reduced, then add the lemon juice. Serve on top of the Spätzle.